This article describes the latest work of the Swiss team in the project IntercropVALUES, which promotes, amongst others, the intercropping of wheat and faba beans for food production. The team organised a multi-stakeholder workshop and invited chefs in West Switzerland to experiment with faba bean flour in their kitchen. As a result, a cook from a nursery experimented with faba bean flour in bread, which led to very satisfactory outcomes.
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